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Food

If you haven’t tried these delicious oatmeal balls, then you are missing out!! They are healthy, sweet, and give you ENERGY! Cut out the coffee and caffeine, and trade it in for one of these instead. Your body will thank you later!

YOU WILL NEED:

-1 cup of dried oatmeal

-1/2 cup dried coconut flakes

-2 tablespoons of chia seeds

-1/2 cup of dried flaxseed

-1/2 cup of chocolate chips

-1/2 cup of peanut butter

-1/3 cup of honey

Stir everything together in a bowl. Side note: these things are STICKY! You pretty much have to get into with your bare hands. Throw in some extra chocolate chips, and it’ll be worth it.

Roll them into little balls as big or little as you’d like. Whatever tickles your fancy. Before eating, store in the refrigerator for at least 30 minutes so they will harden a bit, then enjoy!

You can store in the fridge up to five days, or freeze them! I freeze mine in individual bags so they are easy to grab on the go for breakfast every morning! Quite frankly, they are a pretty nice sweet treat at night while I am relaxing and watching tv!

Trust me, they ARE as delicious as they look! I am looking forward to enjoying them over the 3 hour season finale of the Bachelorette tonight! Who wins?! Are they still together? Can’t wait to find out!
Happy Monday!!
Love Always,

My husband and I have a new favorite food, and it definitely isn’t what you think. Well, if you saw my above picture, then it was probably a spoiler alert. It’s a salad that will forever change your food palette. Yes, a salad. Here’s the recipe:

Fiesta Chicken Salad

Grab one ear of corn per person.

Since it is just my husband & me eating, I gathered 2 ears.

Go ahead and slice the corn off the cob before cooking.

When the corn is hot it REALLY burns and makes it more like a Science Fair project.

Throw your corn into the pan with one tablespoon olive oil. Also, throw some salt and pepper in the mix.

Do not turn the heat on yet, there are other things to be processed first.

Gather a bunch of green onions (we like a lot).

Chop them bad boys up.

Grab a purple onion.

Slice it if you desire.

You may also dice it, but we like to slice it.

Go ahead and put your chicken on the stove (or grill).

Add 2 tablespoons of olive oil to the pan, then add the chicken.

Salt and pepper the chicken to your likings.

Grilling the chicken is a great idea, but if you have a cast iron skillet with the grill in it, then it’s just as delicious.

Once your chicken is turned on, then go ahead and turn the corn on High.

In the meantime, rinse and dry your lettuce.

Once your corn is browning, then it is time to remove from the heat.

We love when our corn is slightly brown..it gives it a whole new flavor.

When your chicken is fully cooked (about 10 minutes on each side) remove from heat.

What is Thanksgiving without creamy, decadent mashed potatoes? Not American.

They can definitely be made ahead of time and then warmed in the oven Thanksgiving morning. Perfection.

Cast of Characters:

Milk (3 tablespoons)

Mayonnaise (A heaping spoon)

Butter (1/2 stick)

Salt and Pepper to taste (I use a ton of pepper)

Yukon Gold Potatoes (4 )

Serves: 2-3 (I only did a serving for 2 since it’s just my husband and I who eat every night, but double the recipe or triple and quadrouple..whatever you do it’s great)!

DISCLAIMER** Another family recipe. You’re welcome!

Grab a pot of water and turn the burner on high to get a jump start to boiling while you begin assembling your potatoes.

Wash your potatoes in warm water.

You technically don’t have to do this step since you are peeling the skin off, but again, it is definitely a clean-freak thing I have going on.

TIP** I use Yukon Gold potatoes. Russet potatoes don’t work as well for mashed potatoes. TRUE STORY. Go Yukon Gold, or Go HOME 🙂

Grab a potato peeler and peel away until all the skin is gone.

Slice and dice ’em baby!

I usually cut up the potatoes into smaller pieces because they cook quicker, but if you are cooking something else that takes awhile, bigger chunks will do.

Bring them suckers to a boil and leave them boiling until they become soft enough to mash.

***FUN TIP–If you place a wooden spoon flat across the pot, the water will not boil over. Since I have a gas stove my wooden spoon turned black on the edge. True story. I am now not allowed to do this super fun trick anymore, says my husband. He doesn’t want me to burn the house down (which I don’t think would happen).

Once the potatoes are ready for a good mashin’, drain them babies in a strainer.

Go ahead and put your half stick of butter in the bowl you are going to use, so when you throw your steaming mashed potatoes in, the butter will begin to melt. Makes the mixing of the butta easier.

Throw them into a bowl of an electric mixer.

You could totally throw them into any bowl and use a hand mixer or mash them by hand, but I love letting the mixer do the work for me.

Add your heaping spoon of mayo.

And your 3 tablespoons of milk.

Salt. I start out with a couple of tablespoons and after the potatoes are mixed I taste test them and keep adding what is missing.

Pepper. Again, I add A LOT. Just shakeshakeshake until you think you’ve gone too far. Seriously.

I usually start off with 3 tablespoonish and keep adding as I go, but it’s a lot.

Stir it all up and walla! Perfect, creamy, decadent mashed potatoes.

If you want to prepare these the night before and then warm them up in the oven, just use an oven safe dish. Cover with foil. Place in a 350 degree oven for 20-30 minutes until warm.